Friday, April 24, 2015

Where would you be without a Family Bolognese recipe?


As part of our "getting prepped for school going back" process, I have done a couple of never-fail, cook-ahead-meals that have formed the back-bone of our meal planning for this week and next.

You know the ones, those perennial favourites that become family touch-stones. The ones that the kids won't complain about (e.v.e.r.) and if you have a few serves tucked away in the freezer, you know that you have a pesky Wednesday nigh, or end-of-the-weekend-sunday-night sorted.

For us, two of the all time greats are Shredded Beef, being used this week and next in Nachos and Baked Potatoes, and Bolgnese, which will feature in Pasta Shells and with Spaghetti.

Our Bolognese recipe is based on one found in Gourmet Traveller a few years back. Prior to stumbling across this particular method, we were Stephanie Alexander all the way.

This recipe produces a lovely deep, mellow flavour and frankly, I just can't imagine cooking it any other way now!

INGREDIENTS
Pork & Veal mince (aprox 400grms)
Olive oil
2 rashers of Bacon
1 x stalk of Celery - finely chopped
1 x Carrot - finely chopped
1 x Onion - finely chopped
Herbs - sage, parsley
15grm dried porcini mushrooms - finely chopped
100grms tomato paste
1 litre stock (chick or beef)
2 x tins of tomatoes
100ml cream

METHOD
In a large, heavy based saucepan, heat olive oil over medium to high heat.
Add Mince and bacon and cook, stirring as needed until mince is cooked and all liquid has evaporated from the pan.
Add all veg, herbs and mushrooms and cook for 10-15mins over a low to medium heat.
Add tomato paste, stir to combine and cook for 5 minutes.
Add 1 cup of stock and cook over medium to high heat until the liquid has almost evaporated.
Repeat this process with remaining stock.
Add the tinned tomatoes and simmer over a low heat for atleast 45 minutes.
15 mins prior to serving, pour in cream and stir to combine. Simmer over low heat until serving.

Depending on appetites, this feed 4 to 5, with maybe a little left over for a jaffle the next day. Double the quantities to make additional freezer-friendly portions! xE


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